Rack Of Lamb With Mint Syrup Recipe

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1 cup white wine vinegar

6 TB. Sugar

1/2 cup fresh mint leaves

2 racks of lamb 1 1/2 to 1 3/4 lbs. (7 to 8 chops)

4 TB. Dijon mustard

1 tsp. garlic powder

2 TB. low-sodium soy sauce

1 TB. chopped fresh thyme

2 TB. extra-virgin olive oil

Lots of cracked pepper

6 small mint sprigs, for garnish

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